Paillard Of Portobello Mushroom Glazed With Balsamic Vinegar Food

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
• Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently scrape out the gills.
• Using a pastry brush, coat the gill side with about a third of the marinade.
• Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
• Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.*
• When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
• Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
• Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley (if using), and serve.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED BALSAMIC PORTABELLA MUSHROOM BURGER

Steps:

• Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
• To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
• Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
• Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.

SAUTEED BALSAMIC PORTOBELLO MUSHROOMS

Steps:

• Remove portobello gills (optional), clean, and slice into 1/4"strips.
• Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
• After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
• Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
• Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!

PAILLARD OF PORTOBELLO MUSHROOM GLAZED WITH BALSAMIC VINEGAR

Steps:

• In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.
• Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least 3/4-inch high and is large enough to hold the mushrooms in a single layer. Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes.
• Transfer the mushrooms to a platter and keep warm. Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about 1/3 cup.
• Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms. Serve immediately.

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE

Steps:

• Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
• Place mushrooms in a baking dish that has been wiped with olive oil.
• Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
• Pile mozzarella cheese and parmesan cheese on top of each mushroom.
• Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
• Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.

PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 350 degrees.
• In deep, heavy pot, combine olive oil and polenta.
• Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
• Remove pot from heat.
• Add boiling water carefully, as this will splatter if you add it too quickly.
• Stir until the polenta is smooth.
• Stir in garlic, parsley, thyme, rosemary, salt and pepper.
• Bake polenta, uncovered 20 minutes.
• Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
• While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
• Divide the polenta among 4 dinner-size plates.
• Sprinkle each with a quarter of the cheese.
• Top each serving of polenta with a sliced mushroom, fanning the pieces.
• Drizzle balsamic vinegar over the mushroom and polenta.
• Serve immediately.